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Spice-Rubbed Crusty Pork Tenderloin
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Check out all of Linda's great Pork Recipes. Spice-Rubbed Crusty Pork Tenderloin
1 pork tenderloin * Meat Masala is a special blend of Indian spices ideal for cooking any kind of beef, pork, or lamb. Meat Masala can be found in the international section of grocery stores. ** Garam Masala is a blend of aromatic pungent ground spices common in the Indian cuisine. Garam Masala can be found in the international section of grocery stores.
Place roast in a large resealable plastic bag and set into a shallow dish. In a small bowl, combine combine garlic, ginger, habanero chile pepper, meat masala, garam masala, chili powder, turmeric powder, salt, pepper, and lime juice. Add 1 tablespoon olive oil and some chopped cilantro leaves and whisk well to combine. Pour and rub mixture over pork tenderloin and close bag. Marinate in the refrigerator several hours or overnight, turning roast occasionally to distribute marinade. Drain, discarding marinade. Bring roast to room temperature before cooking. Preheat oven to 400 degrees F. On a large plate (pie plate), combine flour, remaining 1 teaspoon meat masala, and remaining 1 teaspoon chili powder; set aside. Dredge the marinated tenderloin the the seasoned flour mixture, coating all sides; shake off any excess flour. In a large saute pan or frying pan over medium-high heat, heat 1 tablespoon olive oil. Add the prepared tenderloin and sear until all sides are evenly browned. When the tenderloin has been evenly browned on all sides, transfer the pan to the oven. Let the tenderloin cook in the oven for approximately 25 to 30 minutes or until a meat thermometer inserted into thickest part of the roast registers 145° to 150 degrees F. Remove from oven and transfer onto a cutting board; let tenderloin stand 10 to 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). After resting, carve the meat into about 10 pieces across the length of the tenderloin. In the same pan over medium heat, add the remaining 1 tablespoon olive oil and saute the spinach and red onion, adding just a pinch of salt and pepper, 4 to 5 minutes or just until the spinach begins to wilt. Remove from heat and transfer cooked spinach to a bowl. NOTE: The spinach will make the foundation on which to lay the pieces of cooked tenderloin. Deglaze the pan with red wine; reduce by half. Once reduced, add the 1/2 tablespoon of butter; stir until combined. NOTE: If you are adventurous, you could use the remaining flour mixture from coating the tenderloin and make a roux. If serving family style, arrange the tenderloin on a big serving platter over the sautéed spinach. Drizzle the pan sauce on top, and garnish with sprigs of cilantro leaves. If serving individual portions, create a bed of sautéed spinach on each plate. Add two pieces of tenderloin and drizzled the pan sauce on top. Garnish with two crossing sprigs of cilantro leaves or chives. Makes 5 servings.
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Trim
the tenderloin roast of fat and silverskin. Note:
Silverskin is a silvery-white connective tissue. It doesn't dissolve when the
tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not
trimmed off, it will cause the tenderloins to curl up into the shape of a quarter
moon.
Score the meat at various points across the width of the tenderloin and
set aside.